Mango Jelly, made with juicy mangoes, jelly cubes, mini tapioca, and sweetened cream, is a delicious treat you’d want all summer! Creamy, tangy, and refreshing, it’s sure to be a crowd favorite!
I braved my weighing scale today, and I have to say, the encounter was far from pretty. Ugh, I really need to take control of my burgeoning waist/weight, but it’s kind of difficult when dreaming up delicious concoctions for the blog is what I do for a living.
Take, for instance, this mango jelly. See that big glass bowl? I ate the whole containerful of mango jelly sago all by myself!
It was so good, with loads of juicy mangoes, jiggly gelatin, sago, and sweetened cream; I couldn’t resist! In fairness, though, I didn’t finish the whole batch in one sitting. It took me a day and a half.
What is mango jelly
This mango gulaman is a delicious adaptation of the mango sago recipe we have in the archive. Both desserts are mostly similar in taste but with a few changes in prep.
In the recipe below, we’re taking a Chinese restaurant classic up a notch! Instead of pureeing the mango with evaporated milk and mixing it in mini sago, we’re using mango chunks, jelly cubes, condensed milk, and table cream in addition to the sago. The result is just as delicious but definitely more fun to eat.
Ingredient notes
- While you can use just about any type of mango, I highly recommend using Manila Mangoes or a similar cultivar, Ataulfo. They’re juicier and sweeter in taste and have smooth flesh without a lot of fibers.
- I use jelly mix, the powder form of agar-agar made from seaweeds. You can use gelatin like Knox or Jello, but the texture will be softer and less sturdy.
- Swap the regular-sized sago with mini sago to make the dessert more fun to eat! You can buy already-cooked sago or cook dry pearls following this easy how-to tutorial.
Helpful tips
- I prefer a clear, unflavored jelly mix to contrast with the yellow mangoes. If you want to add color and depth of flavor, swap with mango-flavored gelatin or replace part of the water in cooking the gelatin with mango juice.
- I used half a package or 48 grams of jelly powder which yields about 4 cups of cubes. As each brand may require a different amount of liquid, please follow the package’s directions.
How to serve and store
- Give this mango dessert a try! A delicious medley of sweet, creamy, and tangy is the best way to enjoy mangoes all summer!
- Store in a container with a tight-fitting lid and refrigerate for up to 3 days.
Looking for more refreshing treats perfect for warm weather? Try this buko lychee sorbet or this almond jelly with fruit cocktail. Enjoy!
More dessert recipes
Ingredients
- 1/2 pack (48 grams) clear, unflavored Jelly Mix
- 1/2 cup sugar
- 3 cups water
- 6 large ripe Manila mangoes
- 1 cup all-purpose or table cream
- 1/2 cup condensed milk
- 1 cup cooked sago
Instructions
- In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.
- Once it starts to boil, remove from heat and pour the jelly liquid into a baking dish. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.
- Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.
- In a food processor or blender, process the remaining mango into puree consistency.
- In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
- Add mango cubes, gelatin, and sago. Gently stir to distribute.
- Refrigerate for about 1 to 2 hours to chill. Serve cold.
Notes
- I prefer a clear, unflavored jelly mix to contrast with the yellow mangoes. If you want to add color and depth of flavor, swap with mango-flavored gelatin or replace part of the water in cooking the gelatin with mango juice.
- I used half a package or 48 grams of jelly powder which yields about 4 cups of cubes. As each brand may require a different amount of liquid, please follow the package’s directions.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Ma. Elizabeth T. Balneg says
looks soooo delicious 😋😋😋
thanks for sharing ….😘😘😘
Christina says
How many days is the shelf life po? Thanks…i plan to sell it here in the philipnes.
Lalaine Manalo says
About 3 days in the refrigerator 🙂
Milda says
Did it just now. Forgot to buy cream so I used evaporated milk instead . Awesome too . Tq for the recipe. So proud to have this as a dessert at home 😋😋
Lalaine Manalo says
Glad you liked it 🙂
April Love Maralit says
How to know when it expires? Thank you for the answer 😊
Nusrat says
Please tell how do u cook sago ??
Lalaine Manalo says
We boil the sago pearls in boiling water until they’re translucent 🙂
M.M. Camacho says
Ang sarap! More recipes i like it all. God bless.
Lalaine Manalo says
You’re welcome 🙂 Enjoy!
Jessica says
Hi! I live in the U.S. but I can get local ingredients from Asian supermarkets. My question is what is “table cream”? Is that the same as the canned Nestle cream? Also I need a good brand of sago. I tried to cook them a few times and was not successful. Thank you for your post. This looks delicious!
Jessica
Lalaine Manalo says
Yes, it’s canned Nestle’s all-purpose cream. The ones at Asian supermarkets are labeled all-purpose but the ones I find at major supermarkets are also Nestle brand but are labeled table cream 🙂
Glenda galang hipolito says
Sana more receipy baon mga bata
Lalaine Manalo says
Ok, magpopost pa ako nang mga kid-friendly recipes 🙂
Flor says
Instead of plain jelly , ok po kaya na nata de coco ang ilagay?
Lalaine Manalo says
Hindi ko pa nasubukan but I am sure masarap rin yun 🙂